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Monday, November 22, 2010

I need more time, i have too much thyme

no pictures tonight.

yesterday morning it was drizzling, the temp was about 23 and it has been cold enough so the ground was below freezing as well, so the nice drizzle was freezing on everything. I had a good hold on the door knob as I left for church or I would have gone down the front steps on my fanny. As I pulled up to church, I watch a gentleman get out of his pickup, if he hadn't had a good grip on the steering wheel, he would have been on the ground as his feet flew out from under him.

today when my boss got to work, he got out of his car and fell. it is not good here and now today we had snow on top of the ice.

I needed groceries for thanksgiving but wasn't too fond of having to drive 30 miles to the grocery store in the dark after work.

I was able to get to the grocery store this afternoon. DH had to go to town for parts so picked me up at work.

I am making the stuffing and a dessert for Thanksgiving dinner at the neighbors.

I have a realllly good stuffing recipe handed down in the family. it is so good that sons-in-law have requested my stuffing. (I will put in the recipe below)

anyway, while at the store gathering ingredients, I stopped at the spice isle and decided that since I didn't know how much thyme I had in the cupboard, I would get some.

when I got home after work - stayed until 7:15 to make up for taking off the time in the middle of the day. I discovered that I had 1+ little jars of thyme. soooo I have too much thyme, but not enough time to get everything done.

Dressing/Stuffing5 quarts of dry bread cubes (one 1.5 lb loaf of bread will make about 3 quarts of dry cubes1 1/2 Cups melted butter4 tsp salt1 tsp pepper3 tsp seasoning salt (our family has always used Beaumonde, I think it is sold by Spice Islands)1/4 tsp thyme (can use a bit more)1 clove garlic finely choppedgrind all giblets (raw~can leave these out)grind or shred 4 large carrots, 4 large celery ribs, 1 large onion4 1/2 Cups of water or if not using giblets, chicken broth use more or less depending on how moist you want it.

place dry bread in large pan. sprinkle spices onto cubes and pour melted butter over all, mix well. Add ground meat and vegetables, mix well. pour over liquid and mix, but be careful not to stir the bread into mush. bake in the over for 20 -30 per quart until interior temperature is 180 degrees. can be cooked in a crock pot for 1 hour on high then 4-6 hours on low, be sure to check temp in center is 180 degrees.

you might be interested in the dessert I am making.it is an old recipe for

frost bottom layer, then add top and frost top and sides.keep cool, do not refrigerate

I ran across a different version of Tomato Frosting with cream cheese on the Internet last week which I think I may use instead of the one above calling for liquor since this will be served to children as well as adults.

I have a few other interested recipes as well,

chocolate potato cakechocolate sauerkraut cake - you would never know - most people think it is coconutand a World War II eggless, milkless butterless cake

if anyone is interested in the above recipes, let me know and I will post them.

About Me

NATA #39 Ladytats has been my "name" online for over 12 years.
I am a 50+ wife, mother and grandmother. Married to a grain and livestock farmer. We have 7 children; 5 of whom are married and we have 10 grands.
I currently am the office manager for Dakota Steel Art.
I am active in my local parish and have been chosen to represent our area deanery at the diocesan level.
In Tatting the knots make sense.